From: Executive Chef Bernard Guillas, The Marine Room, La Jolla, CA. Yield: 6 servings. BISQUE: 1 lb. Ocean Garden Authentic Mexican Shrimp, shell-on, 36/40 1⁄4 cup grape seed oil 1⁄3 cup celery, chopped 1⁄3 cup white onion, chopped 1⁄3 cup leek, white part only, chopped 1⁄4 cup brandy 1⁄2 cup diced tomatoes 2 Tbsp. tomato paste 1⁄4 cup flour 1 Tbsp. garlic, chopped 2 qt. reserved shrimp stock or vegetable stock 1⁄2 cup Riesling wine 4 thyme sprigs 1 bay leaf 1 tsp. shrimp paste 1 cup heavy ...
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